Penang chabo who loves eating and writing about food. Everything food. Penang, KL, outside Malaysia;
Snacks, road side stalls, chain restaurants, fine dining, desserts, home cooking, and bla bla bla bla bla...but still, Penang food ROCKS anytime!
June 10, 2013
House of Udang Galah (H.U.G) @ Hutton Lane
Brought my family for a belated Mother's Day dinner last Saturday, as I've been wanting to bring them here for quite some time now.
Upon glancing through their extensive menu, we finally decided with....
Udang Galah in Chef Specialty Lime Sauce (RM82.50 for 550gm)
I saw a lot of positive remarks on this type of preparation and how much emphasis H.U.G. gave in promoting this as well; and indeed this was a fabulous dish as the fresh water prawns were super fresh, with the deep flavors of H.U.G's signature Lime sauce infused within it well. The sauce was spicy, sourish and refreshing all in one go. Highly recommended and thumbs up!
Cod Fish Steamed with Sugarcane (RM 45 for 300gm)
My dad commented how much he liked all the parsley leaves spread on top of every dish that was served; the Cod was fresh and steamed just nicely. The black fungus was well done and gave it a different twist to this dish. One thing clever that my mom also complimented was the way small pieces of sugar cane were used to expel the fish smell of the Cod.
Braised Homemade Bean Curd With Shiitake Mushroom and Green Vegetable (RM 15 for Small)
The flavor of this dish was more subtle compared to the first 2 but it was exactly what we were looking for - the right balance between strong aromatic flavors as opposed to a more toned down and delicate one. I was quite amused to find the big sized Enoki mushrooms and I enjoyed the chewy textures alongside the soft Tofu.
Kai Lan with Fish Sole (RM 15 for small)
If the Kai Lan were to be fresh we would definitely enjoy this dish much better as the flavor was there. The fish soles will be more chewable if they were cut into smaller pieces.
Minced Ginger Sauce Boiled Chicken (RM 25 for half bird)
This dish was recommended by the staff however fell short of our expectations, not because it did not taste good; but because we were used to my mom's version which has an ass-kicking ginger and garlic sauce. The sauce here was on the mild side and did not have strong ginger and garlic aroma. Having said that, this may be more suited to general palates since not everyone fancies strong ginger taste. One thing to note was the fact that this dish took a long time to be served.
Probably due to our numerous feedback (more like complaints haha) on the slow arrival of the chichen dish, we had the luxury of enjoying this fusion dessert containing white fungus and mandarin orange slices as a courtesy. The dessert was a sweet ending to a pleasant meal.
Our meal came up to RM 212 with the main contributors being the fresh water prawn and Cod dish.
Another thing to commend was the excellent service given by the staff, as we see all the tables being visited by at least 2-3 staff - most probably the manager or marketing manager. I also had the privilege to meet the Executive Chef Wang himself and thanked him for all the great culinary experience.
We were also informed by the manager that they have a display of all the Seafood produce within its premises, as well as the upper floor which can cater for private functions up to 13 tables (if I remember correctly). Definitely a place worth considering to have private parties or gathering.
In all, my mom gave very good feedback on the good flavours expressed in each of the dishes - if my mom says good it's definitely good as she always feel her dishes are the best in class :)
I would definitely want to make a revisit to try out the extensive array of fresh water prawns cooking variations, including Western style, as well as some interesting dishes as detailed in their menu.